Chipotle Mexican Grill

Cheryl Bachelder for president—er, CEO

By Peter Romeo on Feb. 15, 2018

The executive who worked magic at Popeyes would be the ideal chief for a brand just starting its searching for a leader: Taco Bell.

How Urban Belly got menu consistency, retail products and flavor in one move

By Joan M. Lang on May 01, 2012

As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and...

Inside Yum! Brands' Super Chix

By Dotty Griffith on Jun. 17, 2014

Since opening in April, Super Chix has snagged much attention, and not necessarily because of its food.

Chipotle takes pork off the menu at a third of its units

Jan. 14, 2015

The Mexican fast casual said it would suspend pork sales at about one-third of its restaurants after an audit revealed one of its suppliers wasn't complying with its animal-welfare standards.

Chipotle to deliver on campus

By Bianca N. Herron on Sep. 02, 2015

The Mexican chain said it will allow students at 40 colleges to order delivery through a third-party app starting this fall.

CDC gives Chipotle clean bill of health

By Peter Romeo on Feb. 01, 2016

The cause of last year’s E.coli poisonings was never pinpointed.

Chipotle brings chorizo on board

By Kelsey Squire on Jun. 29, 2016

In the second recovery move it’s detailed this week, the chain is debuting the protein option at certain locations—with plans for more.

Financing

Restaurants' ouch moments of 2016

By Peter Romeo on Dec. 18, 2016

Not every restaurant development of the past year deserved commemoration with a smiley face. Here are a few of low points.

Operations

This week’s 5 head-spinning moments: Radical moves?

By Peter Romeo on Aug. 11, 2017

Bad times bring bold moves, as restaurants demonstrated this week with previews of just how far they're willing to go for a business advantage.

Operations

Delivery backlash and 4 other head-spinning moments

By Peter Romeo on Feb. 23, 2018

The dash for off-premise business is taking a detour around third-party delivery. Meanwhile, Amy Poehler isn't making restaurateurs laugh, R&D kitchens are cooking up some unusual new products, and the drug epidemic is prompting some controversial changes in operations.

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